After making the brioche dough last night, I decided to bake both brioche loaf and brioche à tête this morning. In this post, you’ll find how I made the loaf. There will be a separate post for the brioche à tête. Before we start…
Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Back to the brioche loaf, you can prepare the dough the day before you want to bake your brioche. Mine spent the night inside the refrigerator, so it was chilled today.
Grease a nonstick loaf pan.
Dust your hands with flour and stretch the dough into a ball.
The recipe was actually simpler than what I made. The ball was supposed to be stretched into an oval, then put inside the loaf pan. What I did, I pulled off tiny pieces of the dough to make small balls, which I put in the loaf pan. Then I covered the pan with plastic wrap and let the dough rest for 90 minutes.
Preheat your oven to 350°F.
Brush the top of the loaf with egg wash. Bake for 45-50 minutes.
After baking, let the loaf cool on a rack.
I think the brioche loaf looked shapelier than a simple loaf. What do you think?
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